Yields:
12 Servings
Difficulty: Medium
Cook Time:
45 Mins
Happy St. Patrick’s Day! March 17th is when Irish people celebrate St. Patrick’s Day. It’s named after the Patron Saint of Ireland, St. Patrick. It’s represented around the world by people wearing green clothing and Shamrocks. Shamrocks represented the Holy Trinity to early Christians. I’ve created a delicious recipe called St. Patrick’s Day Chiffon Cupcakes which are decorated with White Chocolate Buttercream Frosting and green shamrock sprinkles. These cupcakes are light and fluffy thanks to the whipped egg whites in the batter. Happy Cooking!
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Ingredients
Adjust Servings
Instructions
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Sift dry ingredients
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Preheat oven to 325*. Using a large sifter sift the dry ingredients; flour, baking powder, salt and sugar into a mixing bowl. Make a well in center of dry ingredients.
Add wet ingredients
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Separate the eggs placing egg yolks in one bowl and egg whites in another bowl. Add wet ingredients; oil, egg yolks, water, and vanilla to center of mixing bowl. Stir batter with a large spoon until smooth and creamy.
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Using an electric mixer pour the egg whites and cream of tarter into the mixing bowl. Beat on high speed with a whisk attachment until fluffy with stiff peaks.
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Gradually pour the egg yolk mixture into the stiff egg whites and gently fold together with a spatula. Do not stir. Place paper cups into cupcake pan. Scoop 1/2 cup of batter if using large paper cups or 1/3 cup of batter if using small paper cups.
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Bake at 325* for 45-50 minutes until fork comes out clean when testing doneness. Let cool for one hour before applying frosting. Frost with White Chocolate Buttercream frosting and sprinkles. Makes 12 large cupcakes or 18 small cupcakes.
